Beef Fillet with Black Bean Dressing

from Sunny Season Flavors

via Mary and Dick Lonergan

serves 12

3 1/2 pound fillet (or tenderloin) of beef, trimmed

salt and pepper

2 tablespoons olive oil

6 green onions, thinly sliced on the diagonal

1/2 cup chopped cilantro

Black Bean Dressing

2 tablespoons canned fermented black bean sauce

2 long red chiles, seeds removed, thinly sliced

2 teaspoons grated fresh ginger

1 teaspoon sesame oil

2 1/2 tablespoons soy sauce

1 1/2 tablespoons mirin

1 1/2 tablespoons lime juice

1/2 cup extra virgin olive oil

Preheat the oven to 450 degrees.

Tie beef at intervals with string and season with salt and pepper. Heat oil in large skillet and sear beef on all sides. Transfer to baking pan; roast for about 15 minutes until it reaches an internal temperature of 120 degrees for rare. Cover loosely with foil and set aside. Beef will continue to cook as it rests.

For the dressing, combine all ingredients in a bowl.

Slice beef and serve topped with dressing and sprinkled with the green onions and cilantro.

This simple dressing adds a lot of flavor to a succulent cut of meat.